Andrea Pope

36 Flips | 5 Magazines | 12 Likes | 1 Follower | @andreapope1297 | Keep up with Andrea Pope on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Andrea Pope”

The country has been experiencing a terrible winter this season, and when you look at out your window and can only see a thick blanket of snow, it might seem that the frigid weather will never end. Yet, inevitably the weather will change and the warmer weather of spring will give away to brighter …

We've all been there before.<p>Your mind is about to be blown when you find out how easy these fancy semi-homemade treats are to make. Translation: Behold the most gorgeous cookie recipes that only require a tube of store-bought dough, or few ingredients with zero effort. This piece originally …

Fried with Japanese chilli flavouring and pak choi and served with a wasabi mayonnaise for dipping, this Japanese take on a French staple is ideal for sharing with friends<p><b>SERVES</b> <i><br>2</i><p><b>INGREDIENTS</b><br>1 large sirloin steak<br>2 tbsp wasabi peas<br>1 tsp nanami togarashi (Japanese chilli and spice mix)<br>2 tsp wasabi …

A Seattle-based company called Dionysus Technology Concepts Inc. has taken to <b>Kickstarter</b>to raise funds for an <b>ultrasound-equipped</b> wine gadget: The <b>Sonic Decanter</b> claims to re-create the process of wine aging using an ultrasound that "transforms the molecular and chemical structure of wine" without …

I never quite took to the whole microwave popcorn thing. Sure, it's easy, but making popcorn from scratch is easy, too--and it tastes so freaking delicious! Even better with real butter! Hmmm, it's better with butter...isn't that some sort of ad slogan? If it isn't yet, it should be. Butter is key. …

It doesn't matter what kind of chili you like—avoid these five mistakes, and you'll make the best batch you've ever made.<p>There are handfuls of ways to make chili: some people like it with ground beef and beans, some like it Texas-style with big chunks of meat, and plenty go vegetarian. Whatever …

It is the opinion of this website that we do not get enough cake in our lives. Cake should not be relegated to wedding parties or birthday festivities or the end to a celebratory meal. Because cake, when given the opportunity, is here to make your life better.<p>Did you lose your keys and stub your …

<i>Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals.</i><p><i>Today: Rethink your nachos with a tangy-sweet barbecue sauce straight out of Memphis.</i><p>Great barbecue is about the cut of meat, the …

An Oxford philosophy professor who has studied existential threats ranging from nuclear war to superbugs says the biggest danger of all may be superintelligence.<p>Superintelligence is any intellect that outperforms human intellect in every field, and Nick Bostrom thinks its most likely form will be a …

To me, there's nothing more intoxicating than the aromas of freshly ground spices—they're heady and complex, and evolve throughout the cooking process. Depending on how you handle them, though, their exact flavor and impact on the dish will be different. In this series on Working with Indian …

<i>Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.</i><p><i>Today: Celebrating zucchini, the u</i><i>biquitous</i> <i>summer squash.</i><p>Compared to other summer produce, zucchini's got it rough. The (let's face it) bland squash is up …

Editor's Note: Kenji, our Managing Culinary Director, is traveling through Asia this summer, seeking out the best bites everywhere he goes. Here's a recent dispatch.<p>This is the meal I've been waiting for—the main reason I felt compelled to make my wife re-visit Shanghai, in fact. Ever since having …

<b>Got a question for Serious Eats?</b> Email your questions to [email protected] and please include your Serious Eats user name in your email. All questions will be read, though unfortunately not all can be answered.<p><b>Update:</b> This article has been updated in two newer articles with further testing and even …

More<p>Pasta<p>Essential techniques, recipes, and more!<p>This pasta from Debi Mazar and Gabriele Corcos' new cookbook, <i>Extra Virgin: Recipes and Love From Our Tuscan Kitchen</i>, has their trademark stamp: rustic, accessible, affordable, and delicious. The sauce is just silly easy, and I wanted to see how the …

Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered here on Serious Eats before.<p>Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready …

I grew up with the Queen of Pie Crust.<p>Yes, I am, in fact talking about my mother. She makes one phenomenal pie crust, which means she makes one mean pie. What kind of pie? Pick any kind - it's out of this world.<p>As such, I fully blame her for what I like to refer to as my "Pie Problem". Pie Problem: …

Inspired by one of the latest men's hair trends, the BA Man Bun is a salty pretzel bun stuffed with beer-braised pork shoulder.<p>From <b>Jared Leto</b> at the Golden Globes to our very own <b>Brad Leone</b> in the test kitchen, we're seeing fashion-forward, top-knot-inspired Man Buns <i>everywhere</i>. Which got us …

Here's a clip in which <b>Jimmy Fallon</b> challenges Latin singer/hip-swayer <b>Pitbull</b> to a game of <b>giant beer pong</b>. The game takes place in front of Moe's Tavern (from <i>The Simpsons</i>) at Universal Studios in Florida, and so the frothy liquid in each of the four-foot-tall cups is, ostensibly, <b>Duff</b> beer. After …

<i>We should all have a solid command of the ABCs of baking. Thankfully,</i> <i>Food52's Test Kitchen Manager</i> <i>Erin McDowell -- alongside photographer Sarah Stone, who both blog at The Shutter Oven -- is here, with tips and tricks to help you master the most essential desserts and the simplest breads.</i><p><i>Today: Add</i> …